Homemade Kettle Corn

More specifically, I love homemade popcorn cooked on the stovetop. It’s so light and crispy, the kind of smack snack that’s impossible to keep your fingers out of.

So, it really bugs me when people eat microwave popcorn. It’s not just as good and it’s not ok. I’m not kidding.

I get that homemade versions are typically more hassle than packaged foods, but not in this case. It takes the same amount of time to pop, tastes about a thousand times better, and is less expensive. Plus, you can make it any way you like . Sometimes I jazz up my popcorn with salt and pepper, parmesan cheese, or chili oil. Once upon a time, I even coated it in white chocolate and spice. The possibilities are endless. Popcorn is your canvas.

To get started, go down to the grocery store and pick up a bag of white popcorn kernels (about $2). Yellow kernels are fine too, but the white cook up lighter and fluffier. I recommend storing the kernels in a glass jar, something easy to pour from. Once you’ve done that, you’re all set to make this recipe. Oh, but you’ll need a nonstick pot with a good fitting lid for cooking!

Ingredients: (makes 2 to 4 servings)

1/2 cup white popcorn kernels

2 1/2 Tablespoons coconut oil (divided)

1/3 cup white sugar (if you liked it really sweet, use 1/2 cup sugar)

pinch of salt

Directions: In a nonstick pot, put 2 Tablespoons coconut oil to coat the bottom. Then layer the kernels evenly in the pan and close the lid.

Crank the heat to high and, in a few seconds, the popcorn will begin to pop like crazy. It should get faster and louder as it cooks. (It only takes a couple of minutes to cook and a about a second to burn so do not step away from the stove top!) Once the popping slows, pull the pan off the heat.

Stir in the remaining coconut oil and sugar. Try to coat every kernel. Return the pot to medium low heat for a few minutes until the sugar starts to caramelize and leave little brown spots on the popcorn.

Serve with a pinch of salt if desired.

You can see the crunchy sugary pockets that give it that caramel flavor.

Now, run over to your pantry and toss out all those cellophane packets of the microwavable stuff. Once you’re done, get poppin!

I make my own microwave popcorn using the same bags of popcorn you use, in brown paper bags, with oil & salt. I like it on the stove top too, but sometimes I don’t want to wash a pot. Nor do I want to wait.